Lasagna is meant to be rich and luscious, not dry and crunchy, which is why you need to cover that bad boy while it bakes. It’s as easy as securing a piece of foil over the top, but you don’t need to keep it covered the whole time.

Do lasagne sheets need to be precooked? It is best to pre-cook the lasagne sheets to make even more delicious your final recipe and to shorten the cooking time in the oven.

Letting the lasagna rest allows everything to calm down in there. It lets it set a bit. Then when you cut into it, it can hold together better. Note that the 15 minute resting time will not cool the lasagna down to the point where it’s no longer hot.

Finish off your lasagne either with a layer of tomato-based sauce or with your white sauce – whichever you have left – and then grate over plenty of Parmigiano-Reggiano. A common extra topping is torn mozzarella, which makes a lovely, melted cheesy layer on top.

Most lasagna recipes, like this top-rated Sausage, Cheese, and Basil Lasagna, use generous amounts of grated mozzarella. Using fresh mozzarella adds taste as well as texture, and it’s easy to grate a ball of it using the coarse side of a box grater.

Brush a bit of oil on the side of the lasagna noodle that will be facing up to keep them from drying out. Cheese contains oil and that will help keep the noodles soft on top. Of course, there are other suggestions, such as covering with foil and the way you cook the pasta.

To keep the tops layer of lasagna going hard, you have to get more moisture in that layer. To do this, you can add some more bechamel or tomato sauce before covering it with cheese. You can also not add the last layer of pasta.

Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it does not ooze out of the casserole when cut.

You can use just the yolk and it will come together and be richer and creamier (like a custard). There is also the added water from the egg. Of course, you don’t need the egg and you can put it aside and your lasagna will be fine but it can’t be cut into perfect pieces!

We know you’re as eager as we are about cutting into that lasagna, but you have to wait. Let the lasagna rest uncovered for 15-20 minutes to avoid a sloppy mess. Better still (if you have the time), consider making your lasagna a day ahead of time and reheating to serve.

“I like to cut my squares first with a chef’s knife,” she says. “Then I like to scoop out the slices with a large, flexible silicone spatula, like the ones you use for brownies. You can really get under the lasagna to scoop it, without leaving half of it in the pan.”

How to Prevent Watery Lasagna

1. Choose Lean Ground Beef.
2. Measure Ingredients Accurately.
3. Thaw Frozen Vegetables.
4. Pre-cook Your Vegetables.
5. Use An Oven Thermometer.
6. Use A Glass Dish To Bake.
7. Do Not Overfill Your Baking Dish.
8. Do No Overlayer Your Lasagna.